Nuno Alvarenga

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Universidade de Aveiro

Portugal

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Recent Grants

Grant: Close

cLabel+: Alimentos inovadores Clean Label naturais

Open Date: 2020-06-01

Close Date: 2023-05-31

Grant: Close

IDfoods - Food system of the furure

Open Date: 2020-01-01

Close Date: 2024-12-01

Grant: Close

GO - Biofortificação de uva em zinco para produção de vinho branco e tinto

Open Date: 2019-02-01

Close Date: 2021-03-31

Grant: Close

GO - Fortificação de Pera Rocha em cálcio

Open Date: 2019-02-01

Close Date: 2021-01-31

Grant: Close

GO - Fortificação de batata em cálcio

Open Date: 2019-02-01

Close Date: 2020-08-31

Articles (20)

Novel Machine Learning-Based Approach for Determining Milk Clotting Time Using Sheep Milk

Article Link

Year:

2025

Proteolytic Bacillus sp. Isolation and Identification from Tannery Alkaline Baths

Article Link

Year:

2025

Nutritional and Microbial Quality of Edible Insect Powder from Plant-Based Industrial By-Product and Fish Biowaste Diets

Article Link

Year:

2025

Partial replacement of concentrate in the lactating ewe’s diet with silages of agro-industrial by-products – Effect on milk composition and fatty acid profile, serum metabolites and growth of suckling lambs

Article Link

Year:

2025

Impact of different Cynara cardunculus L. extracts on the physicochemical, microbial, and sensory properties of Serpa cheese

Article Link

Year:

2025

Clean Label Approaches in Cheese Production: Where Are We?

Article Link

Year:

2025

Effect of calcium on quality parameters in three varieties of tubers of Solanum tuberosum L. at harvest and after four and eight months of cold storage conservation

Article Link

Year:

2024

Comparative Study of Coagulation Dynamics: Cardoon Flower Extract vs. Chymosin

Article Link

Year:

2024

Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate

Article Link

Year:

2024

Comparison of milk clotting activity measurement using the Berridge's operator-based approach and a proposed digital method

Article Link

Year:

2024

Development of a Functional Dark Chocolate with Baobab Pulp

Article Link

Year:

2023

Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture

Article Link

Year:

2023

Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips

Article Link

Year:

2023

Zinc Biofortification in <i>Vitis vinifera</i>: Implications for Quality and Wine Production

Article Link

Year:

2022

Nutritional Properties of Baobab Pulp from Different Angolan Origins

Article Link

Year:

2022

Organoleptic Chemical Markers of Serpa PDO Cheese Specificity

Article Link

Year:

2022

Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage

Article Link

Year:

2022

Applying Computational Fluid Dynamics in the Development of Smart Ripening Rooms for Traditional Cheeses

Article Link

Year:

2021

Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture

Article Link

Year:

2021

Elemental Composition of Algae-Based Supplements by Energy Dispersive X-ray Fluorescence

Article Link

Year:

2021

Collaborators (22)

José Kullberg

Universidade de Aveiro

PORTUGAL

Cláudia Campos Pessoa

Guest Assistance Professor

Universidade de Aveiro

PORTUGAL

Maria Manuela Abreu da Silva

Professor Auxiliar

Faculdade de Ciências da Universidade de Lisboa

PORTUGAL

João Carlos da Silva Martins

Assistant Professor

Instituto Politécnico de Beja

PORTUGAL

Ana Margarida Coelho Marques

Universidade Nova de Lisboa

PORTUGAL

Carlos Galhano

Universidade de Aveiro

PORTUGAL

Vanda Lourenço

Assistant Professor

Faculdade de Ciências da Universidade de Lisboa

PORTUGAL

Elsa Margarida Gonçalves

PORTUGAL

Paulo Legoinha

Professor Associado

Faculdade de Ciências da Universidade de Lisboa

PORTUGAL

Mauro Guerra

Universidade de Aveiro

PORTUGAL

Ana Maria Neves

Professora Coordenadora

Instituto Politécnico de Santarém Escola Superior de Educação de Santarém

PORTUGAL

Margarida Oliveira

Assistent Professor

Instituto Politécnico de Santarém

PORTUGAL

João Nuno Pinto Miranda Garcia

Professor Coordenador

Universidade de Lisboa Instituto Superior Técnico

PORTUGAL

Luis Coelho

Associate Professor

Instituto Politécnico de Leiria

PORTUGAL

Freni Kekhasharú Tavaria

Invited Assistant Professor

Universidade Católica Portuguesa

PORTUGAL

Maria Manuela Simões Ribeiro

Universidade de Aveiro

PORTUGAL

FERNANDO REBOREDO

Universidade de Aveiro

PORTUGAL

Helena Maria Neto Gonçalves

Instituto Nacional de Investigação Agrária e Veterinária

PORTUGAL

Maria Pessoa

Universidade de Aveiro

PORTUGAL

Miguel Mourato

Professor Auxiliar

Instituto Superior de Agronomia

PORTUGAL

Graca Brito

Assistant Professor

Faculdade de Ciências da Universidade de Lisboa

PORTUGAL

Ana Rita Fonseca Coelho

Professor

Universidade Nova de Lisboa

PORTUGAL

Nuno Alvarenga

Research Interests

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Recent Grants

Articles (20)

Novel Machine Learning-Based Approach for Determining Milk Clotting Time Using Sheep Milk

Proteolytic Bacillus sp. Isolation and Identification from Tannery Alkaline Baths

Nutritional and Microbial Quality of Edible Insect Powder from Plant-Based Industrial By-Product and Fish Biowaste Diets

Partial replacement of concentrate in the lactating ewe’s diet with silages of agro-industrial by-products – Effect on milk composition and fatty acid profile, serum metabolites and growth of suckling lambs

Impact of different Cynara cardunculus L. extracts on the physicochemical, microbial, and sensory properties of Serpa cheese

Clean Label Approaches in Cheese Production: Where Are We?

Effect of calcium on quality parameters in three varieties of tubers of Solanum tuberosum L. at harvest and after four and eight months of cold storage conservation

Comparative Study of Coagulation Dynamics: Cardoon Flower Extract vs. Chymosin

Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate

Comparison of milk clotting activity measurement using the Berridge's operator-based approach and a proposed digital method

Development of a Functional Dark Chocolate with Baobab Pulp

Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture

Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips

Zinc Biofortification in <i>Vitis vinifera</i>: Implications for Quality and Wine Production

Nutritional Properties of Baobab Pulp from Different Angolan Origins

Organoleptic Chemical Markers of Serpa PDO Cheese Specificity

Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage

Applying Computational Fluid Dynamics in the Development of Smart Ripening Rooms for Traditional Cheeses

Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture

Elemental Composition of Algae-Based Supplements by Energy Dispersive X-ray Fluorescence

Collaborators (22)

José Kullberg

Cláudia Campos Pessoa

Maria Manuela Abreu da Silva

João Carlos da Silva Martins

Ana Margarida Coelho Marques

Carlos Galhano

Vanda Lourenço

Elsa Margarida Gonçalves

Paulo Legoinha

Mauro Guerra

Ana Maria Neves

Margarida Oliveira

João Nuno Pinto Miranda Garcia

Luis Coelho

Freni Kekhasharú Tavaria

Maria Manuela Simões Ribeiro

FERNANDO REBOREDO

Helena Maria Neto Gonçalves

Maria Pessoa

Miguel Mourato

Graca Brito

Ana Rita Fonseca Coelho

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